Anti Inflammatory Whole30 Lemon-Tahini Egg Salad Lettuce Cups

Total time37 min

Prep time15 min

Cook time12 min

Anti Inflammatory Whole30 Lemon-Tahini Egg Salad Lettuce Cups

Creamy chopped eggs get tossed with crisp celery, scallion greens, and fresh parsley, then folded into a bright lemon-tahini dressing that's whisked with olive oil, Dijon, and a touch of cumin until silky and pourable. Scooped into crisp butter lettuce cups, the whole thing eats light and satisfying without any heavy mayo-based dressing weighing it down. Every component here — from the well-cooked, easy-peel eggs to the citrusy tahini sauce — leans on real, whole-food ingredients that fit naturally into an anti-inflammatory way of eating. A little lemon zest on top brightens things further, and the format makes it easy to portion out for a quick lunch or light dinner. It's a great option to have on repeat when you want something nourishing that still feels indulgent, and it comes together in well under 30 minutes from start to finish.

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Ingredients

4 servings

For the egg salad

8 large eggs
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
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3 stalks celery, finely diced
3 scallions, green tops only, thinly sliced
2 tbsp fresh flat-leaf parsley, finely chopped
¼ tsp fine sea salt
¼ tsp black pepper

For the lemon-tahini dressing

3 tbsp tahini
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tbsp extra-virgin olive oil
1 tsp dijon mustard
¼ tsp ground cumin
2–3 tbsp cold water, as needed to thin
¼ tsp fine sea salt

For serving

8 large butter lettuce leaves, washed and dried
1 tsp lemon zest (optional)
pinch of smoked paprika (optional)

Instructions

1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from the heat, cover, and let sit for 10–11 minutes.
2
Drain the eggs and transfer to a bowl of ice water. Let cool for at least 10 minutes, then peel and roughly chop into ½-inch pieces.

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